• Korean Management Science Review
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• v.11 no.1
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• pp.129-144
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• 1994

B-ISDN(Broadband Integrated Services Digital Network)which is defined as a service or system requiring transmission channels capable of supporting rates above 1.5 Mbps has emerged as a new future telecommunication infrastructure. B-ISDN can integrate a wide range of services and the success of B-ISDN is crucially dependent on the development of user-needing application services. The purpose of this study is the conceptual development of B-ISDN application services. We survey on the kinds of B-ISDN service, classify application areas by user groups, and develop B-ISDN application services. Finally we categorize B-ISDN application services by their application areas and necessary services.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.4 no.2
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• pp.1-9
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• 2000

An algorithmic approach to degree elevation of B-spline curves is presented. The new algorithms are based on the blossoming process and its matrix representation. The elevation method is introduced that consists of the following steps: (a) decompose the B-spline curve into piecewise $B{\acute{e}}zier$ curves, (b) degree elevate each $B{\acute{e}}zier$ piece, and (c) compose the piecewise $B{\acute{e}}zier$ curves into B-spline curve.

• Proceedings of the Korea Crystallographic Association Conference
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• 2002.11a
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• pp.27-27
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• 2002

[Cp＊Rh(H₂O)₃](OTf)₂ (1) reacts with a stoichiometric amount of A and B [ A = Me₃SiN₃, B = 4,4'-bipridyl, (2a), A = Me₃SiNCO, B = 4,4'-bipridyl (2b)] in acetone at room temperature for 3 h to give the supramolecular complexes [Cp＊₄Rh₄(μ-A)₄(μ-B)₂] [A = Me₃SiN₃, B = 4,4'-bipridyl, (2a), A = Me₃SiNCO, B = 4,4'-bipridyl (2b)]. Complexes 2a and 2b have been structurally characterized by X-ray diffraction.

• Kyungpook Mathematical Journal
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• v.51 no.4
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• pp.429-433
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• 2011

In this article we introduce the notion of b-locally open sets, $bLO^*$ sets, $bLO^{**}$ sets in bitopological spaces and obtain several characterizations and some properties of these sets.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.254-264
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• 2016

This research was conducted over about four weeks from May 1, 2015 until May 30. First, of the hotel restaurant visit motivations, awareness image B=0.524 (p<.001), food B=0.121 (p<.05), and distinctiveness B=0.251 (p<.001) had a significantly positive impact on consumer attitude. Second, the hotel restaurant, visit motivation and preference image B=0.577 (p<.001), Social B=0.192 (p<.001), distinctiveness B=0.173 (p<.01) was significantly positive on consumer attitudes there were influential (+). Third, there was the influence of motivation and purchases, visit the hotel restaurant between images of B=0.705 (p<.001), Around B=0.113 (p<.01) significantly positive (+) on purchase of consumer attitudes to food B=-0.135 (p<.01) and social B=-0.123 (p<.001) are part had the effect of (-). Addition, consumers also look at the attitude and awareness Revisit B=0.464 (p<.001), Rating B=0.321 (p<.001), even the purchase of B=0.205 (p<.001) all significantly positive (+) with there was influence. If the five-star hotel from carrying out marketing activities around awareness, preference, and purchase intention judges will give a great help in hotel management.

• Information Systems Review
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• v.11 no.3
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• pp.63-82
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• 2009

In B2B e-Commerce(Business to Business Electronic Commerce) market, many companies use B2B e-Commerce Guarantee Service. Guarantee service raised the stability of collect debts for seller, and made purchase fund for buyer. The purpose of this study is development of KPI (Key Performance Index) for measuring performance and improving service quality. Through analysis for 'B2B e-Commerce Guarantee Intermediary Service based on RFID', the study developed KPI and made the case. The study suggests KPI of B2B e-Commerce Guarantee Intermediary Service based on RFID by IT BSC(Balanced Scorecard) model. The process of developing KPI is 4 phase. First phase is connection between service goal and KPI, second phase is make a KPI pool, third phase is development of standard for valuating and selecting index, the last phase is defining and applying of index. This study suggests the standard of measuring performance in B2B e-commerce Guarantee Service and guidelines on revitalization of service in B2B e-commerce industry and the other industry.

• The Korean Journal of Pesticide Science
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• v.14 no.4
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• pp.326-331
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• 2010

Bacillus subtilis B29, B. subtilis M10 and Streptomyces sp. CC19 obtained from phyllosphere of cucumber plants were selected for biological control of fungal air-borne diseases. For the downy mildew, diseased area of B. subtilis B29, B. subtilis M10 and Streptomyces sp. CC19 showed 0.5%, 20.2% and 42.0%, but that of control was 82.0% respectively, in cucumber seedling test. Incidence of powdery mildew by once application of B. subtilis B29, B. subtilis M10 and Streptomyces sp. CC19 was 2.8%, 3.6% and 12.3%, respectively, whereas that of control was 65.6%. On the gray mold, diseased area of B. subtilis B29, B. subtilis M10 and Streptomyces sp. CC19 was 8.0%, 30.8% and 5.2%, respectively, compared to 81.2% for the control. Therefore, B. subtilis B29 could be a prospective antagonist for biological control of powdery mildew, downy mildew and gray mold of cucumber plant.

• Journal of Nutrition and Health
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• v.16 no.3
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• pp.146-153
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• 1983

In this study, buckwheat four was classified by the order of extraction from the inmost layer to the outmost layer, and was designated as $B_1,\;B_2,\;B_3,$ and the mixed flour of $B_1,\;B_2,\;B_3$ (1:1:1) was named $B_0$. To improve the dried noodle-making properties, various levels of strong wheat flour and additives such as sodium alginate (SA) and xanthan gum(XG) were added to buckwheat. 1) The buckwheat $B_2$ and $B_3$ flours contained much higher amounts of crude ash, protein and fat than the $B_1$ flour. 2) Buckwheat $B_3$ flour demonstrated lower maxium viscosity value by amylograph than the $B_1$ flour, but it demonstrated 2 times higher maximum viscosity value than wheat flour. Buckwheat $B_1$ flour demonstrated 4-5 times higher maximum viscosity value than wheat flour. Addition of SA and XG increased the viscosity of the flour mixtures. 3) It was possible to make dried noodles from the composite flour of (buckwheat 40 %+wheat 60 %). The lesser the quantity of buckwheat flour was, the better the kneading property of mixed flour was. 4) SA and XG, which were added at the level of 1.0-1.5%, significantly improved dough making properties and the cooking quality of the noodles.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.11 no.1
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• pp.20-26
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• 2001

Titanium boride ($\textrn{TiB}_{x}$) films were deposited on (100) silicon substrates at the substrate temperature of $500^{\circ}C$ by means of the co-evaporation of titanium and boron evaporants during deposition. The co-evaporation method makes it possible to deposit the non-stoichiometric films with different boron-to-titanium ratio($0{\le}B/Ti \le 2.5$). The resistivity increases linearly as the boron-to-titanium ratio in the as-deposited films is increased. The surface roughness of $\textrn{TiB}_{x}$ films is changed as a function of the boron-to-titanium ratio. The XRD spectrum for pure titanium film shows a highly (002) preferred orientation. For B/Ti=0.59 ratio only a single TiB phase that shows a (111) preferred orientation is observed. However, the $\textrn{TiB}_{x}$ phase with the hexagonal structure of the $AlB_2$(C32) type appears as the boron concentration increase, and only a single $\textrn{TiB}_{x}$ phase is observed for $B/Ti \ge 2.0$ ratio. The $\textrn{TiB}_{x}$/Si samples reveal a tensile stress (3~$20{\times}^9$dyn/$\textrm{cm}^2$) in the overall composition of the films, although the magnitude of the residual stresses is depended on the nominal B/Ti ratio.

• Proceedings of the Korea Database Society Conference
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• 2001.11a
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• pp.473-505
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• 2001

예측 기관에 따라서 B2B의 시장 규모 및 성장률에 대한 차이는 있지만 B2B 시장이 빠른 속도로 성장하고 있으며, 이 같은 추세는 계속될 것이라는 점에 대한 이견은 없는 편이다. B2B는 기업에게 비용 절감과 시간 절약, 업무 효율성 증대 등의 다양한 효과를 제공해 줄 수 있기 때문에 앞으로도 그 중요성은 더 커질 것으로 예상된다. 그러나 B2B의 중요성 및 성장세와는 별도로 아직까지 B2B에 참여하는 기업들이 큰 효과를 거두지 못하고 있는 것이 사실이다. 이에 따라 많은 학자들과 컨설팅 회사들이 B2B의 모형, 추진 전략, 성공 요인들을 다양한 각도에서 제시하고 있다. 하지만 B2B에 대한 실증적 연구가 부족하여, 기업의 실무자들이 실질적인 도움을 얻기에는 부족한 점이 있기 때문에 B2B의 성공 요인과 추진 전략에 대한 실증적 연구가 절실히 필요하다. 본 연구의 목적은 B2B 유형 중 가장 널리 활용되고 있는 MRO e-marketplace의 성공에 영향을 주는 요인들을 실증적으로 분석하는 것이다. MRO e-marketplace의 성공 요인을 환경적 특성, 제품 특성, B2B 사이트 특성 등 3 그룹으로 분류한 후, 38개 기업에서 수집된 설문지를 분석하여 MRO e-marketplace의 성공 요인을 실증적으로 분석하였다. MRO e-marketplace의 성공 요인들을 요인 분석한 결과, 기업 내부 환경 요인, 기업 외부 환경 요인, 제품 정보 요인, 제품 공급 능력 요인, 사이트 기본 기능 요인, 사이트 편의성 요인, 사이트 보안성 요인 등 총 8개 요인으로 분류되었다. 한편 MRO e-marketplace의 도입 효과를 측정한 비용 절감, 시간 절약, 업무 효율성 증대, 거래 투명성 증대 등의 4개의 문항은 하나의 요인으로 묶여, 이를 MRO e-marketplace 성공으로 정의하였다. MRO e-marketplace의 성공에 영향을 미치는 요인을 찾기 위해, 추출된 8개 요인과 MRO e-marketplace 성공 간의 상관 관계를 분석하였다. 8개 요인 중에서 기업 내부 환경 요인, 제품 공급 능력 요인, 사이트 기본 기능 요인이 MRO e-marketplace의 성공에 영향을 미치는 것으로 나타났다. 마지막으로 MRO e-marketplace 성공 요인들의 상대적 중요도를 파악하기 위해 회귀 분석을 실시하였는데, 참여 기업의 내부 환경 요인이 가장 큰 중요한 것으로 나타났고, 그 다음은 제품 공급 능력 요인과 사이트 기본 기능 요인으로 나타났다. 이 같은 실증적 결과는 MRO e-marketplace나 B2B의 성공을 위해서는 참여 기업의 내부 환경 조성이 매우 중요함을 시사해 준다. 또한 참여 기업의 제품 공급 능력 요인 역시 MRO e-marketplace의 성공에 직접적인 영향을 주기 때문에 공급기업들의 제품 공급 능력을 높이는데 노력해야 한다. 또한 MRO e-marketplace를 운영하는 기업들은 사이트의 기능을 높이는데 많은 노력을 기울여야 한다는 것을 시사하고 있다. MRO e-marketplace의 성공 요인을 실증적으로 분석한 본 연구의 결과는 MRO e-marketplace와 B2B의 추진 전략의 이론적 모형 개발에 유용하게 활용될 수 있을 것이다. 또한 본 연구의 결과는 MRO e-marketplace와 B2B의 성공을 높이기 위한 추진 전략을 수립하는데 유용하게 활용될 수 있을 것으로 기대된다.